The Restaurant at Auberge du Soleil

Rutherford, CA

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Cuisine Description

The cuisine at Auberge du Soleil is French-influenced Californian, which intuitively pairs with wine.

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Wine List Description
Overseen by Wine Director Kris Margerum, the wine list is Napa Valley focused, offering selections from big and small wineries throughout the Napa region, along with sustainable bottlings. “Because we believe in responsible luxury, our wine list also has an overwhelming amount of organic and biodynamic wines,” says Margerum.
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Riot-Worthy Dish
Wine Enthusiast editors asked America's 100 Best Wine Restaurants of 2013 "which dish would start a riot if it was taken off the menu?" Their riot-worthy dish is…
"Despite an evolving menu that highlights seasonal produce, a not-to-be-missed dish is Executive Chef Robert Curry’s Liberty Farms Duck."

Perfect Pairing
“In Cabernet country, there are a couple of perfect pairings,” says Curry. “Anything with bacon and veal or perhaps a prime beef pavé. The ultimate Auberge pairing is a summer sunset, a local sparkling wine and California caviar.”

Wine Events
The “Cabernet Package” includes a one-night stay, dinner complete with a flight of three Napa Valley Cabernets and a private VIP tour and tasting at the nearby organic and biodynamic winery, Quintessa.


Wine Enthusiast Magazine announced the third annual issue of America's best wine-centric establishments, and to commemorate the list, WE hosted a rooftop party where we honored this year's recipients and toasted the exploding culture of wine and food.

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100 Best Wine Restaurants



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2013 Restaurant Features

Game On

Move over pork: Duck is the new darling of America’s hottest restaurants, and it scores big with playful wine pairings from Rioja to the Rhône.

Pizza Party

Wine-friendly pizzas offer diners a slice of heaven.

New York's Sommeliers Pour Local

Many of Manhattan’s best restaurants aren’t just about eating local, but drinking local wines, too.

Element of Surprise

Whether menus change daily, weekly or monthly—or cease to be presented to diners at all—eating at these restaurants is nothing less than a thrill.